Kite Tail Cocktail

Pucker up with this rhubarb concoction
37 Ratings
100% would make again
Kite Tail Cocktail
Photo: Katie Foster/ Tasting Table

April is Homegrown Month at Tasting Table.

This low spirit cocktail is the perfect refresher to leap into spring. If you can, pick a dry white cider that will add a tart, slightly grassy finish to the drink. And for the freshest cocktail, always use the freshest produce. (Could there be a better motivation to grow your own garden?)

For more rhubarb recipes, read "Playing the Stalk Market."

Kite Tail

Recipe from the Tasting Table Test Kitchen

Yield: 1 cocktail

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


For the Rhubarb Simple Syrup:

2 cups rhubarb, cut into 2-inch pieces

½ cup water

½ cup sugar

For the Cocktail:

4 mint leaves, plus more for garnish

1 lemon wedge

1 ounce bourbon

¾ ounce rhubarb simple syrup


1 ounce dry white cider


1. Make the rhubarb simple syrup: In a medium saucepan over medium heat, combine the rhubarb, water and sugar. Simmer until the rhubarb is soft and the mixture begins to thicken, 8 to 10 minutes. Remove from the heat and allow to cool for 5 minutes. Strain the syrup, pressing down on the solids to extract all the juices. Discard the solids.

2. Make the cocktail: In a cocktail shaker, muddle the mint leaves and the lemon wedge. Add the bourbon and rhubarb syrup. Fill the shaker with ice and shake vigorously until well chilled. Strain into a coupe glass and top with the cider. Garnish with a mint leaf. And serve.

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